The grades of U.S. Extra and U.S. Standard for dry whole milk are based on quality factors like those for other dry dairy products. Grade requirements for dry whole milk also include a maximum bacteria content. Bacteria limits are designed to ensure a safe product that has good keeping quality. U.S. Standard Grade Dry Whole Milk when reconstituted will have a sweet, pleasing flavor, but may have the following flavors to a slight degree: bitter, oxidized, scorched, stale, and storage. Dry whole milk may have the following flavors to a definite degree: cooked and feed. Dry whole milk should be white or light cream in color, but may appear slightly unnatural in color. Dry whole milk should be free from lumps.
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